Winter mutton, the front leg and the back leg are very different, choose the right one and then put it in the pot!
Winter is a good time to taste delicious mutton, mutton is warm, has the effect of keeping out the cold and replenishing deficiency, and is a good product for winter tonic. There are many types of lamb, but the most popular is the leg of lamb. Leg of lamb is divided into front leg and hind leg, so which one is better to buy?Many people may not be clear, but in fact, there is a big difference, and you can avoid losses by buying after understanding. Today I will share with you the tips for buying lamb legs, so that your taste and cooking methods can be satisfied, friends who like to eat mutton come and take a look, don't buy the wrong one.
Buy a leg of lamb, what is the difference between a leg of lamb front leg and a leg of lamb?
Differences in meat quality. 
Due to the frequent activity, the front leg of the lamb has less fascia, the meat quality is relatively thin, accounting for about 70%, the taste is tender and smooth, easy to cook, suitable for shabu-shabu, stir-frying, barbecue, stuffing and other cooking methods.
The hind legs of the sheep play a supporting role and are responsible for jumping and exerting force, so the hind leg muscles are relatively thick, with more fascia, usually with fascia, and the meat is firm and chewy, suitable for long-term stewing, such as stew, braised sauce, sauce marinade, etc.
Shape differences. 
Because the front legs of the sheep often kneel on the ground, the front legs are more flexible, straighter, less bent, and relatively small.
Due to the role of support and force, the hind legs of the sheep are larger in volume and have a higher degree of bending.
Now everyone should know the difference between the front leg of the sheep and the hind leg of the sheep. If you want to stir-fry lamb, it is recommended to buy lamb front leg;If you want to stew lamb, choose the hind leg of lamb. Here are two delicious lamb recipes to share with you, which will make you have a long aftertaste.
Stir-fried lamb with green onions. Ingredients: lamb foreshank, green onions, light soy sauce, cooking wine, starch, eggs, salt, sugar, oyster sauce, dried chilies, ginger, cooking oil.
1.Cut the lamb foreleg into thin slices, rinse it with water, remove the blood and squeeze out the water. Add an appropriate amount of salt, light soy sauce, cooking wine, starch and eggs, then add a spoonful of cooking oil, mix evenly with your hands and marinate for 10 minutes.
2.Peel and wash the green onions and cut them into water chestnut slices, cut the dried chili peppers into sections, and shred the ginger. Add light soy sauce, oyster sauce, sugar, starch, salt and water to a bowl and stir well.
3.Heat oil in a pot, add shredded ginger and stir-fry until fragrant, pour in the marinated mutton, stir-fry over high heat until it changes color, and then put it out for later use. Leave the bottom oil in the pot to heat, add the dried chili peppers and stir-fry until fragrant, pour in the green onions and stir-fry until broken, add the mutton slices, pour in the sauce and stir-fry over high heat to reduce the juice.
Braised lamb. Ingredients: lamb hind leg, carrot, cinnamon, bay leaves, Sichuan pepper, bean paste, light soy sauce, dark soy sauce, salt, green onions, ginger, rock sugar, cooking wine, cooking oil.
1.Chop the hind leg of the lamb into small pieces, soak in clean water for 1 hour to remove the blood, then wash and drain. Add cold water to the pot, add the lamb leg, add the green onion, ginger slices and peppercorns, pour in a bowl of cooking wine, cook for a few minutes on high heat, then remove the mutton and rinse off the foam and drain the water.
2.Add an appropriate amount of oil to the pot and heat it, put in the mutton and stir-fry over low heat until the fragrance is golden in color, add green onions, ginger, star anise, cinnamon, bay leaves, peppercorns, and stir-fry until fragrant, add a spoon of bean paste, fry the red oil, pour in cooking wine, light soy sauce, dark soy sauce, stir-fry for color.
3.Pour in an appropriate amount of boiling water to cover the mutton, add a few rock sugars and boil, then simmer for half an hour. Peel the carrots, wash them and cut them into pieces, put them in a pot, add a spoonful of salt, continue to simmer for half an hour, then turn to high heat to reduce the juice, and after the soup is rich, you can get out of the pot and sprinkle with chopped green onions.
Lamb stew